Ingredients

The following ingredients have 13 Servings
  • 10 cups water
  • 3 cups apple cider
  • 3 orange peels
  • 1/3 cup garlic (minced)
  • 4 sprigs rosemary
  • 10 sprigs thyme
  • 4 bay leaves
  • 1 1/2 cup salt
  • 1/4 cup whole peppercorn
  • 13-15 lb turkey
  • 1/2 cup butter (room temperature)
  • 2 red apples (chopped)
  • 3 oranges (peels removed)

Instruction

  • In a large pot, add the water and apple cider and bring to a simmer. While the water is heating, remove the peel from three oranges and roughly chop. Reserve the insides of the oranges for the turkey.
  • Add the orange peel, garlic, rosemary, thyme, bay leaves, salt and peppercorns to the brine. Bring to a rolling boil for 10 minutes then remove from the heat and let cool entirely - about 3-4 hours.
  • Place the turkey, breast side down, in a large bringing bag and place in a large pan or roasting dish to contain any possible leaks. Pour the cooled brine over the turkey then let the turkey soak in the brine for at least 16 hours and up to 24 hours, rotating once about halfway through.
  • One hour prior to cooking the turkey, remove the turkey from the brine. Discard the brine. Place the turkey in a large sink full of cool water. Let the turkey soak to remove excess saltiness, for at least 15-20 minutes. Let the butter come to room temperature while you wait.
  • Remove the turkey from the water bath. Use paper towels to pat the turkey completely dry, lifting the skin to dry the flesh beneath as much as you can. Let the bird air dry another 10-15 minutes.
  • Preheat the oven to 350 F. Use the room temperature butter and with your hands rub the butter all over the turkey, including under all the skin you can. Cover the turkey completely in butter.
  • Place the turkey in a large roasting pan breast side up. Cover with foil and place into the over. Cook while covered for 45-60 minutes. Remove the foil from the bird, and rotate the bird, as needed, in the oven for even cooking.
  • Raise the temperature of the oven to 375 F with one hour to go. Rotate the bird every 30 minutes to an hour to ensure even cooking. Baste the bird with the butter and fluids in the roasting pan every 20 minutes.
  • Remove the bird from the oven and use foil to tent around the bird. Let the bird rest for at least 20 minutes before slicing. Use the excess drippings in the pan to make a simple gravy.
  • Slice the turkey, starting at the breast bone and slice down the ribs on each side of the breast. Remove the wings and legs. Serve alongside a large Thanksgiving or Christmas feast, and enjoy! Happy holidays!